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Zucchini Rice Gratin
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1
Reviews
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By:
Chrystal Jones
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Zucchini Rice Gratin layers rice, sauteed zucchini and tomatoes with onion, cloves, eggs, chopped thyme and sprinkles all with Parmigiano Reggiano cheese to make this delicious and tasty zucchini recipe.
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INGREDIENTS
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1/3 cup long-grain white rice
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1 1/2 lb. zucchini (about 3 medium), sliced crosswise 1/4 inch thick
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6 1/2 tablespoons olive oil, divided
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1/2 lb. plum tomatoes, sliced crosswise 1/4 inch thick
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1 medium onion, halved lengthwise
and thinly sliced
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3 garlic cloves, finely chopped
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2 large eggs, lightly beaten
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1 teaspoon chopped thyme
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1/2 cup grated Parmigiano-Reggiano, divided
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DIRECTIONS
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1:
Preheat oven to 450°F with racks in upper
and lower thirds. Cook rice according to package
instructions.
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2:
While rice cooks, toss zucchini with
1 tablespoon oil and 1/2 teaspoon salt in a
shallow baking pan. Toss tomatoes with
1/2 tablespoon oil and 1/4 teaspoon salt in
another baking pan. Roast zucchini in
upper third of oven and tomatoes in lower
third, turning vegetables once halfway
through roasting, until tender and light
golden, about 10 minutes for tomatoes;
20 minutes for zucchini. Leave oven on.
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3:
Meanwhile, cook onion and garlic with
1/2 teaspoon salt in 2 tablespoons oil in a
large heavy skillet, covered, over low
heat, stirring occasionally, until very tender,
15 to 20 minutes.
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4:
Stir together onion mixture, cooked rice,
eggs, thyme, 1/4 cup cheese, 1 tablespoon
oil, 1/4 teaspoon salt, and 1/2 teaspoon
pepper. Spread half of rice mixture in a
shallow 2-quart baking dish, then top with
half of zucchini. Spread remaining rice
mixture over zucchini, then top with
remaining zucchini. Top with tomatoes and
drizzle with remaining 2 tablespoons oil,
then sprinkle with remaining 1/4 cup cheese.
Bake in upper third of oven until
set and golden brown, about 20 minutes.
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